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Category: Recipe

Weekend of food and glory

Thursday
Did not make progress of truffles because I had house buying mischief. Closing date is set to January 31st.

Mortgage rate would be 5%, which is higher than I’d hoped. Apparently rates went up right before the holidays. Do you think it would be weird/too late to shop around more?

I still don’t believe that the sellers will have all the repairs done in time, but I’m starting ye olde boxe collection of moving.

Gah!

Then met up with Hugh for dinner and socializing at Cheesecake Factory. I think they secretly add crack to their food because it’s bizarrely tasty.

And then I conned him into running errands with me: dropped of sewing machine for repair and bought rubber caps for the bottoms of my kitchen chairs (because it’s only okay for them to cut into the rented flooring.

Whee! Good times.

Friday
Made 5 batches of vegan ganache to be the center of truffles. Also made Smitten Kitchen’s buckeye filling.

And then I was wooed out of my kitchen by book group and potential movie watching, and I packed up my goods and rolled some chocolate balls that night. I even dipped some of them.

And then Smittywing showed up! I’d… erm… sort of forgotten having invited her up a couple months ago, but luckily my apartment was in decent shape and able to accommodate a guest with barely a hiccup. Plus I put her to work on the chocolate front. 🙂

Went home, went to bed, and resolved to wake up early to complete the truffle process.

Saturday
OMG – so nuts.

Breakfast of freshly baked bread while covering kitchen in chocolate as part of the frantic truffle making process.

Smittywing was kind enough to take orders and make labels for all the truffles. And a sign to post by the farmers market. And add signature garnishes to the tops for identification. Yay sous chefing!

And then I got a call reminding me that I hadn’t left the key with Lulu last night at book group, so I ran over quickly to open the door to the site before heading back home to finish making stuff and putting on clothing.

Ended up completing the following truffles: laurel, earl grey, peanut butter, and thai-inspired

Spent some time helping sell. Spent some time out front with Bitmonger doing a dance with the sign and encouraging people to come in and sample our wares.

And then we were running out of chocolate, and we were only a small fraction of the way into the bake sale… so I headed off back home to make more truffles (though as I was heading out, I did see more people with baked goods headed in). Smittywing came with me to review the shocking news of the day on her computer, and I twisted her arm into making a batch of (amazing!) cookies, too.

So we rolled chocolate in chocolate and talked politics of OMG.

Oh, and there was also experimental orange peel candying. Is there a trick to getting them dry enough not to make syrup?

completed truffles: masala and green tea
completed cookies: mexican hot chocolate snickerdoodles

Went back. Rendezvoused with MeriSunshine , who had made black cocoa brownies that were all light and fluffy.

More chocolate was sold, and a significant profit was made – another year’s worth of BiUnity’s operating expenses covered. Whee!

Geeksdoitbetter showed up, looking glorious, just in time for final call and the wrap up auction.

And then we went back to Lulu’s and Bitmonger’s place and had dinner. Much gratitude to Geeksdoitbetter for making dinner of infinite amounts of pizza go. I had no idea how much I needed that until it happened.

Sadly, we still didn’t watch Memento (which had been an option for both book group and tonight) – maybe next Thursday?

We did spontaneously schedule a dim sum brunch for next week.

And as I left, I surreptitiously snuck both Smittywing and D into the prospective house for a looksee.

Sunday
There was sleeping in on Sunday!

And then I started on cleaning the kitchen… and it was bad enough that I used the technique of just picking an edge and working along methodically. Then a round of dishes… then more cleaning… And we got it all in decent shape by noon (well, aside from some spots on the floor…). And that was good because I’d had a moment of insanity the previous week of inviting SCA people over for crafting at 1pm! Way to overbook my weekends.

There was still time, in the midst of the cleaning, for a fancipants breakfast. Bagels. Fried eggs. Potatoes. Scallion cream cheese made just that morning from scallions picked from the pot on my porch. An orange.

So then Smittywing departed and the SCA people started arriving.

The first one brought rosemary and garlic bread, for which I made some honey butter, and a kumihimo project (I think). We spent some time talking calligraphy and bookmaking, and I sent her home with a pen nib that I acquired in the Great Bryn Mawr Paste Room pillage of ’02.

The second person showed up with a bar of good chocolate, some yarn to ball, and a sewing project.

We ended up discussing garden plans, and it looks like I’ll have a set of 4 large raised beds to plant in next summer! Whoooo!

That makes my next summer diversified gardening plan up to:

  • 2 small vining vegetables in Lulu’s front bed
  • hot peppers, maybe a squash, maybe some other vegetable not tomatoes in Jen’s back yard
  • tomatoes, hot peppers, and some things not susceptible to late blight yet tasty to my parents in (you guessed it) my parents’ back yard
  • And raised beds of awesome, too!
  • And I think I’ll still pursue negotiations with the funeral home next to the prospective house to see if I can garden on the roof of their garage

I made a dinner out of random things hanging around in my fridge:

  • ground meat (beef, veal, pork) cooked down very thoroughly with some onions. Sauced up with some sheep’s milk version of gorgonzola. And then mellowed with some light, fluffy ricotta. Tossed with whole wheat penne. Topped with parsley.
  • Side dish of Dandelion greens wilted down in olive oil with ground savory, parsley, clove, red wine, fish sauce, and a lot of pepper.

I sewed a wee coptic book with a 2 needle version. I am not sure I did it correctly, but it worked. Next step will be gluing the covers together and trimming them to size, and then I’ll decide whether it needs a book or some sort of closure.

Monday
And I have almost all of the dishes done and everything! Whee!

And still had time for a brag-worthy breakfast. I minced the last of the ghost chilies (saving the seeds) and cooked that down with a portabella in bacon fat. Once that was thoroughly cooked and seasoned, I mixed that with the very last of the ricotta and used that as the filling for an omelet. Toasted up a bagel and had more of the scallion cheese. And a bit of tea. \o/!

Roman Barley Risotto

I just wrote this up for a friend, so I might as well post it here while I’m at it. Having first tried this dish at one of my Roman Cooking Workshops, this has since become my favorite way to cook barley.

“Wash and crush barley which has been soaking since the previous day. Put on the fire. When it boils add sufficient oil, a small bouquet of dill, dry onion, savory, and leg of pork. Let all this cook with the barley for flavor. Add fresh coriander and salt pounded together, and bring to the boil. When it has boiled well remove the bouquet and transfer the barley to another saucepan, taking care that it does not stick to the pan and burn. Cream well, and strain into a pan over the leg of pork so that it is well covered. Pound pepper, lovage, a little dried pennyroyal, cumin, and dried seseli. Moisten with honey, vinegar, defrutum, and liquamen, and pour into the pan over the leg pork. Cook over a slow fire.” (Apicius IV, IV, 1)

But I did make some changed. For one, no matter how much I love that a leg of pork is an incidental ingredient in this barley recipe, I just don’t have those lying around. I do, however, have a steady supply in my freezer of cubes of leftover roasted pork shoulder (it’s a thing – my mother likes this particular roast, but they suck at eating leftovers).

Also, gruel just sounds like prison food, and I’ve yet to find a congee I like. So I made it with a slow addition of liquid so that it was tender and pleasing but not drippy.

Roman Barley Risotto

Soak barley overnight.

In a nonstick pan, add 2 teaspoons of olive oil and sautee some onions and minced stems of parsley and cilantro (I got that trip from the DVD extras of Bend It Like Beckham).

Heat up some stock

When the onion is translucent, drain the barley and add it to the pan. Add some stock.

Bind together a bundle of fresh dill, drop it into the pan and sprinkle in some dried onion flakes, savoury (and/or thyme), and as much roast pork leftovers as looks tasty.

Let cook until the stock has been absorbed, and then add more stock.

Mince cilantro leaves and stir them together with 3/4 teaspoon salt (more or less – this dish can take a lot of salt), crushing and juicing the leaves. I found that the dish could absorb quite a lot of cilantro, so go wild. If you don’t like cilantro, substitute parsley – but the addition of green was a great choice.

Season the barley with the salt and cilantro, stir, taste. How’s the salt level? How’s the texture? Does it need to cook more? Feel free to have another addition of stock. Also, how’s the dill flavor? I might have been tempted to mince in some of the dill, too. If it’s strong enough, go ahead and discard the dill. Note the ingredient seseli in the original recipe – could totally be referring to dill fronds, carrot fronds, parsley, anise, caraway, or even fennel)

Grind cumin and black pepper and add to taste. I was generous with the pepper but more moderate with the cumin, so it would be a background note.

If you don’t have lovage, you can substitute celery or margoram (or skip).

And then once the barley is fully cooked and creamy, you’re finishing by mixing in honey, red wine vinegar or apple cider vinegar, maneschewitz wine (defrutum is young wine that has been boiled down to only 1/3 the volume of the original), and liquamen/fish sauce.

Homemade ricotta experiments

I came back from Italy with a new appreciation for ricotta — it was soft and pudding-like for breakfast with a hint of sweet; it was in rich discus cakes filled with ricotta and chunks of chocolate; it was served in a simple dish of freshly made fettuccine, ricotta, and black pepper, which was one of my favorite meals of the trip.

And I’d always read that ricotta was one of the easiest cheeses to make – no rennet required.

The very next farmers’ market, I set out to get some of the best milk possible. The farmers selling pasteurized milk were out, so I purchased a half gallon of local raw cow’s milk.

Then I read up on various instructions.

Especially useful was this comparison of various acids and draining times.

I settled on heating 4 cups of milk to 180F (on the high end of the 165-185F range, but reading a blog on food poisoning has made me nervous about raw milk) with 3 teaspoons of distilled white vinegar and a pinch each of salt and sugar.

Now here’s the interesting part – I made this recipe almost exactly the same twice and had very different results.

Ricotta

First Iteration
I mixed together the 4 cups of milk and 2 teaspoons of vinegar, slowly raised the temperature (electric range with dial on 4 of 12).

By 160F, I had pebble-sized curds, but it didn’t separate further. I waited until 180F, when an enzyme might or might not be an broken down, and then added the last teaspoon.

(salt and sugar added around the 165F point, when I was fiddling and eager for something to happen)

Beautiful separate occurred, and I drained promptly.

Results were just like ricotta cheese available in containers in stores and not the magical stuff of Italy. All in all a success, but worth playing with more.

Second Iteration
(made two days later, if age of the milk might be a factor)

This time, I heated the milk first without mixing in other ingredients. Same rate of heating.

Salt and sugar still went in around 165F.

All of the vinegar, however, was slowly poured at 180F. Again, all three teaspoons were needed before separation occurred.

Resulting texture, however, was much more in the squeaky cheese curd family. This is not ricotta, and I have no idea what’s different.

I turned down the heat as soon as it hit 180F, so it shouldn’t have spent significantly more time at temperature, and it didn’t go higher.

I’m baffled.

Both had the same yield: roughly half a pint.

OTOH, I am so making lasagne later this week and trying the ricotta for a middle layer and the second batch instead of mozzerella (or in addition to).

Ghost Chili Breakfast

So I have these insanely hot peppers to test (see previous entry for full disclaimer about free peppers), and I don’t actually have any friends who will eat spicy foods with me. They sometimes have difficulties with black pepper.

I solved that by putting out a call on the internet to find local people who were excited by spicy food. And this morning I got to meet a lovely person with a delightfully high heat tolerance (who happened also to know two of my pre-existing friends).

We met for breakfast.

Fried eggs were just as tasty on the second go through.

The sweet potatoes were amazing! They didn’t get as caramelized as I expected, and the heat ended up being surprisingly mild. I think I might try candying the sweet potatoes, instead of glazing, just to see what happens.

The butters got approval (as did my homemade bread), and she preferred the honey butter on general principles of texture.

And then I started to improvise.

I picked some of the (bountiful and thriving) chard from my garden and prepared my Kenyan greens recipe, but with some hot pepper sliced in… and that was too hot. Unpleasantly so, without adding anything to the flavor. But once I picked the pieces of pepper out, it was pretty tasty – so perhaps just adding a chunk of pepper while cooking and then removing it.

And then I had the lovely stems left, so I made some fried rise with an onion, chard stems, diced carrot, leftover brown rice, finely sliced ghost chili, and a few drops of oyster sauce for moisture. It received approval from my guest, and I added some roast pork leftovers to it as I packed it up and froze it into lunch portions.

And I sent her home with the spicy truffles, so I haven’t heard back yet. The filling was right on the edge of okay for me, so I’m hoping they end up better once they have another layer of chocolate. I only had time to coat three of them, though, so my taste has to wait until tonight. I did learn an unrelated lesson about truffles, though – using a lower milk fat dairy option for the ganache center (the store was out of heavy cream) really makes a noticeable and unpleasant difference to the texture. I won’t be doing that again.

Note: Marx Foods did provide the ghost chilies to experiment with for free. They did not, however, influence my impressions of the product.

Experimenting with fresh ghost chili (naga bhut jolokia)

So I was lucky enough to trip over Marx Foods and Justin Marx a bit ago. And he’s been generous about letting me try the products he sells.

So I tossed my name in to try out their fresh ghost chilies. Yes, these were free and given to me by a company.

And they are hella intimidating. I’ve never had peppers tingle my nose before, and these could do it while whole and untouched.

Right, so I haven’t talked about hot peppers much here. I’ve frequently grown jalapenos, serranos, and habaneros. I think the flesh of a couple jalapenos are pretty decent substitute for green bell peppers in many dishes. Serranos are perfect for tingling up a summer sandwich of garden fresh tomatoes, white bread, mayonnaise, and salt. I rarely ever use the habaneros because they don’t add much in the way of flavor while they’re adding heat. My father’s the one who wants to plant them, and it’s mainly so he can talk about how he grows these really hot peppers. The most machismo I’ve had about peppers was eating a whole fresh bird’s eye chili on a dare in college – it hurt a lot, but I managed to surreptitiously drink a can of cola and that did a great job of cutting the burn and giving me style points.

In addition that background, it’s also worth noting that I usually can’t be bothered to wear gloves, even with habaneros. I just have one dirty hand (which touches the peppers) and one clean hand (which only touches the knife) – and then I try to remember which was which as the day wears on (okay, fine – my right hand is always the one with the knife). For these, however, I went to the sex supplies and pulled out the gloves.

Right, so the first recipe was just a private experiment to see just how impossible it was to eat one.

Ghost Chili bagel and egg breakfast

step one – fry half a slice of bacon. Once crispy, remove the bacon to a towel to dry.

Cut flesh of the chili from the seeds and membranes. Slice very thinly. Toss the slices of chili into the hot bacon fat and stir them around until they start to brown.

Put sliced bagel in the oven to toast.

Scrape the toasty pepper slices into a single thickness gathering, and crack an egg over the peppers. Continue to fry the peppery egg as you enjoy.

Gather your plate of toasted bagel (with cream cheese), bacon, and fried egg. Place the egg on top of one bagel and salt generously – but don’t make a sandwich in case you want unadulterated bagel to soothe your mouth later. Also slice some cheese for buffering, too.

Nom

End result of the breakfast was actually not bad! I might do it again. My nose ran a little and there was a little sweat on my scalp, but it ended up being an entirely delicious breakfast.

Oh – one more bit of background, I recently went to visit my ex, who has since become a rabbi, and while there we made candied etrog peel. I suggested we save the boiling liquid, so I came home with two jars of etrog syrup and my bags having been searched by TSA.

Right, so etrog syrup.

First things I made was citrus candied chilies.

Candied Chilies

First, I cut the flesh of two chilies away from the seeds and membranes – hold by the stem, and aim shallow. I managed to get one pepper into two pieces and the other into three.

Next I boiled the etrog syrup – already so supersaturated that crystals had formed, so I didn’t add more sugar. If you are starting without syrup, add equal quantities of water and sugar of sufficient quantity that the pieces float about and you aren’t worried the liquid will boil away.

Once it came to a boil, I carefully transferred each piece of pepper and let them boil for about three to five minutes.

I placed the pieces on some waved paper to dry, and I poured the (now insanely spicy) syrup into a clean jar.

Once the peppers were drier, I dredged them in sugar and put them in a jar.

So what do I do with candied peppers? Well, so far I’ve tried truffles

Candied Ghost Chili Truffles

ganache center
6oz República del Cacao° 75% Los Rios
4oz light cream (should have been heavy cream, but the store was out)
2 grams candied ghost chili, minced finely

coating
70% Santander

But that just used up one of the five pieces, and the truffles are just on the slightly insane side of spicy, but tasty.

And I still have the etrog/pepper syrup. But I have a plan. Well, at least a plan for a little of it.

Chili-glazed Rosemary Roast Sweet Potatoes

Cut sweet potatoes into 1 inch cubes, or larger chunks.

Roast them in oven, until just cooked through, with rosemary and ground allspice.

When cool enough to handle, toss the potatoes with the etrog/chili syrup and then put the potatoes back in the oven long enough to get some caramelization.

Finish with kosher salt for texture.

I tried roasting some of the peppers in the oven, but they are thin-skinned peppers and I chose some of the smaller ones, so I ended up with dried peppers, instead. From them, I made two seasoned butters.

2 Ghost Chili Seasoned Butters – sweet and savory

Sweet
4-5 Tablespoons of softened butter
pinch powdered ghost pepper (about a pinch’s worth, if from a jar)
3-4 Tablespoons of buckwheat honey
sprinkle of powdered mace

Savory
4-5 Tablespoons of softened butter
pinch powdered ghost pepper (about a pinch’s worth, if from a jar)
1/16th teaspoon smoked paprika
1/4 teaspoon paprika

And that still leaves me with quite a few peppers to work with!